Kanchipuram Idli/Kancheepuram Idli Recipe

Idli chutney and sambar is the most loved combo and an amazing option for breakfast or brunch .Fluffy soft idlis with hot piping sambar and yummy coconut chutney is   a bliss.We too love idlis but my favourite is this Kanchipuram idli .

Kanchipuram Idlis are yummy idlis seasoned with some spices and tempering famous from a town named Kanchipuram in Tamil Nadu which is also famous for silk sarees .The authentic kanchipuram/koli idlis are steamed in mandhari leaves but you can use steel glasses ,bowls or use regular idli plates like I did.

  If you are bored eating regular idlis you should try these kanchipuram idlis you will love these for sure .

ingredients
for the idli batter
1 cup idli rice
1 cup parboiled rice
1 cup urad dal
handful of poha or cooked rice
salt to taste

for the tempering/seasoning 
1 tsp mustard seeds
1/2 tsp cumin seeds
1 inch ginger grated or finely minced
1 and 1/2 tsp pepper
1 tsp chana dal
1 tsp urad dal
1/4 tsp hing/asafoetida
 10 to 12 cashews broken
2 to 3 green chillies finely chopped
6 to 7 curry leaves chopped fine (optional)
oil/ghee  to temper

Method

• Soak the rice ,idli rice together and soak the urad dal separately for 6 to 7 hours
• Grind the urad dal adding little water to smooth paste
• Grind the rice and poha with water 
• Mix both the batter with your hands and add salt and allow it to ferment for 6 to 7 hours or overnight.
• When the batter is ready grease the idli plates with oil.

• Prepare the tempering 
• Heat oil in a pan
• Add the mustard seeds ,cumin seeds,hing, chillies ,dals and ginger and the rest of the ingredients.,once the dal turns brown switch the flame off.

• Add this to the batter and mix well .
•  Pour the batter in the idli moulds and steam for 10 to 15 minutes.
• Serve hot with chutney and sambar 
• These taste good without any sides too .

Notes
You can add 1/4 tsp ginger powder and 1/4 tsp turmeric powder in the batter.
I skipped coriander leaves you can add finely chopped coriander leaves as well .
If you don't have idli stand ,you can make this in any steel thali ,grease it well and steam like we do for dhokla ,cut and serve .
Adding cooked rice/soaked poha while grinding the batter gives soft fluffy idlis .